Ingredients

1 (16-ounce) can cannellini beans or other white beans, rinsed and drained

1 (7-ounce) bag fresh baby spinach

Dressing:

1/4 cup fresh lemon juice

2 tablespoons chopped fresh flat-leaf parsley

2 tablespoons chopped fresh basil

1 tablespoon Dijon mustard

2 teaspoons extra-virgin olive oil

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 garlic cloves, minced

Nutritional Information

Calories 86

Caloriesfromfat 30%

Fat 2.9g

Satfat 0.3g

Monofat 1.7g

Polyfat 0.6g

Protein 3.9g

Carbohydrate 12.1g

Fiber 4g

Cholesterol 0.0mg

Iron 2.3mg

Sodium 338mg

Calcium 94mg

Calories 86

Caloriesfromfat 30%

Fat 2.9g

Satfat 0.3g

Monofat 1.7g

Polyfat 0.6g

Protein 3.9g

Carbohydrate 12.1g

Fiber 4g

Cholesterol 0.0mg

Iron 2.3mg

Sodium 338mg

Calcium 94mg

How to Make It

Step 1

To prepare salad, cook haricots verts in boiling water 2 minutes or until crisp-tender. Drain and plunge into ice water, and drain. Place the haricots verts in a large bowl. Add kalamata olives and the next 4 ingredients (kalamata olives through baby spinach), and toss gently to combine.